Swordfish Provencale

11 ingredients
8 steps

Ingredients

  • 3 tomatoes, peeled, seeded and chopped
  • 1 Tbsp. margarine
  • 1 Tbsp. canola or olive oil
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. sweet basil
  • 1/4 c. white wine
  • nonstick spray (Pam)
  • 1 Tbsp. canola or olive oil
  • 2 large garlic cloves, finely chopped
  • 1/4 c. flour
  • 2 large or 4 medium swordfish steaks

Directions

  1. 1
    Cook tomatoes slowly in margarine and 1 tablespoon oil until they begin to get pasty.
  2. 2
    Add parsley, basil and wine and continue cooking slowly for 5 minutes.
  3. 3
    Reduce heat to low and let mixture simmer, stirring occasionally.
  4. 4
    Coat steaks with flour.
  5. 5
    Shape large heavy skillet with Pam, then add 1 tablespoon oil.
  6. 6
    Let pan heat slightly, then add steaks and garlic.
  7. 7
    Cook/brown steaks on each side until done (allow 10 minutes per inch of steak thickness).
  8. 8
    Remove and serve topped with tomato mixture.

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